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How to Feed a Crowd This Summer

Flank steak is a great option when feeding a crowd, and the leftovers are even more delicious.

This blog post is a collaboration with Beef. It’s What’s for Dinner,on behalf of the Beef Checkoff. I’m excited to share one of my family’s favorite beef recipes and as always, all thoughts and opinions are my own.

It’s summer! That means it’s finally time to open up the deck, fire up the grill, and invite the neighbors over for dinner. Summer entertaining is the best—the kids can play out back while we grill. The kitchen stays cool and clean; the kids, well, we can hose them off later.

When I’m cooking for a crowd, one of my favorite go-to recipes is Grilled Flank Steak with Chimichurri Sauce. Flank steak is a great choice for summer grilling because it grills quickly and, when sliced, serves a crowd in no time. Plus, chimichurri sauce is an excellent make-ahead, flavor-packed way to use up your fresh herbs. I love that it works double duty in this recipe as both a marinade and a sauce.

I like to mix up a double recipe of the chimichurri sauce whenever I make it, to use as a marinade on chicken or shrimp. The sauce will keep in an airtight container in the fridge for about a week.

My girls are huge fans of this recipe, which makes me a happy mama. They love stuffing slices of flank steak into warm Hawaiian rolls for quick sandwiches. I love that they’re enjoying a high-quality protein, getting a dose of iron, and loading up on vitamins B6 and B12. We talk a lot about how flank steak is a protein that keeps you full and helps make you strong—this recipe is their favorite way to enjoy it!

But the best part of this recipe is what happens the next day. If you can manage to have any leftovers, they taste delicious in a tortilla with a dollop of sour cream, on a toasted open-faced melt, or aside scrambled eggs for a truly over-the-top brunch.

Go ahead and invite the neighbors over, then grab a flank steak at the store and get started.

Add ¼ cup chimichurri sauce and Flank Steak to bag, seal, and shake until steak is evenly coated. Marinate in the refrigerator up to 24 hours. Store remaining sauce in an airtight container.

When ready to cook, heat grill to medium heat then place steak directly on grid and grill, covered, 8 to 10 minutes per side or until a meat thermometer registers 145°F for medium rare or 160°F medium doneness.